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Executive Chef Bernard Guillas

Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as Executive Chef in June 1994. In addition to The Shores, Guillas is responsible for directing the resort’s other two restaurants.

Guillas, no stranger to classic tradition, insists, “A good cook is a sorcerer who dispenses happiness on a plate.” Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978, at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau.

Over the next six years, he expanded his culinary knowledge with several Maitres Cuisinier de France fine dining restaurants. Jumping continents, Guillas moved on to become Chef de Cuisine at Le Dolmen in French Guyana. Richly diverse South American flavors still influence his food today.

Chef Bernard promotes sustainability and plays an active role in supporting his local community. He regularly participates in Mama’s Kitchen, Share Our Strength, Taste of the Nation fund-raiser for hunger relief, the San Diego Bay Wine and Food Festival, and is an annual guest chef for Celebrities Cook for Cancer, a fund-raiser that benefits the University of California San Diego Cancer Center. Guillas is also the chef spokesman for the Macy’s School of Cooking, where he shares his passion for the culinary arts.

In March 2011 Chef Bernard was inducted into the prestigious Association of Maître Cuisiniers de France. He is one of only two chefs in San Diego with this distinction.